Italian Pepperoni Stacker
created by: American Dairy Association Mideast
Recipe Category: Lunch, Grab & Go, Speed Scratch
Cooking Process: #1 No Cook
Total Time: 1 hour
Meal Pattern Contribution: 1.5 oz eq m/ma, 1/2 cup other vegetable
Ingredients
A pizza-shop-meets-yogurt-bowl mash-up that layers a tangy Italian-herb yogurt sauce with a vibrant green spinach-pesto blend, crisp zucchini and turkey pepperoni. Each cup serves up 1.5 oz eq m/ma, ½ cup vegetable and nearly 13 grams of protein.
Directions
- Thaw spinach overnight in a perforated pan set over a solid pan.
CCP: Hold at 41° F or below.
CCP: No bare hand contact with ready to eat food. - Prepare yogurt sauce. In a large bowl or container, whisk together yogurt, vinegar, Italian seasoning, and garlic until thoroughly combined. Refrigerate at least 3 hours to allow flavors to develop.
CCP: Hold at 41° F or below. - Prepare pesto paste. Press spinach to drain as much as possible. Blend drained spinach, yogurt, and pesto until smooth. Refrigerate at least 3 hours to allow flavors to develop.
CCP: Hold at 41° F or below. - In a separate large bowl or container, combine zucchini, onion, and bell pepper.
- In a 12 oz cup, layer:
- #8 disher yogurt
- #8 disher pesto paste
- #8 disher veggie mixture
- 0.75 oz pepperoni
CCP: Hold and serve at 41° F or below.
CCP: No bare hand contact with ready to eat food. - Serve one cup per student.
*See Marketing Guide for AP (As Purchased) weights when EP (Edible Portion) weights are provided in the recipe.
ALLERGENS: Milk
Allergen and nutrient information may vary based on the specific products and ingredients used on site.
Nutrients Per Serving
Calories: 183
Total Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 24 mg
Sodium: 465 mg
Total Carbohydrates: 14 g
Dietary Fiber: 2 g
Total Sugars: 10 g
Added Sugars: 0.5 g
Protein: 13 g
